This jacket potato with cheesy pesto chicken is packed with flavour and incredibly satisfying. The aromatic basil, leafy spinach, garlicky chicken, gooey cheese and earthy potato make for the most divine combination, that is just as good enjoyed on a cold Winter's evening as it is during an al fresco summer lunch.
Push a skewer through each potato a few times to help steam escape and ensure even cooking. Place the potatoes on a baking tray.
Rub all over with the olive oil, then place in the oven and bake for 1 hour.
To make the pesto chicken topping
In a bowl, add the cheese, chicken breast, spinach and pesto. Mix well.
Cover and place in the fridge until your potatoes are ready.
When the potatoes are cooked, cut a cross into each of your potatoes and squeeze so that they open slightly.
Pile the chicken pesto on top, sharing equally between the potatoes.
Return to the oven for 10 minutes until hot and melty.
For a twist on this recipe, instead of mixing the grated cheese in with the chicken and pesto, fill the potato with the chicken mix, then pile the grated cheese on top. This will give you a lovely molten cheese topping with the pesto chicken hidden beneath.